Sourdough Honey Whole Wheat Bread

wow that is a mouth full. This is such a good recipe. Its a dense bread but the honey gives it just the right sweetness. Im really pleased with this find. I stole this from cooks recipes check them out!

so lets see first you will need your starter. the recipe said to let it sit for 5 days before using but i could only wait 3 and it still came out great. Its now in the fridge waiting to be feed every week!

sourdough starter:
what do i need:

1/2 cup warm water
1 (1/4 oz ) package active dry yeast or 2 1/2 teaspoons
2 cups warm water
2 1/2 cups of flour
2 tablespoons sugar
what do i do:

Now sprinkle yeast over the 1/2 cup warm water, stirring to moisten yeast. Let is sit for about 5 min to foam up
Now combine the flour, sugar and remaining warm water in a small bowl, stir until smooth
Now add yeast mixture
Now move into a glass container or crock
Now cover opening with cheesecloth and set aside at room temperature for 5days
Now refrigerate for 2 more days, now it is ready ( remember to stir each day)
Now as you use the starter always replenish it by replacing each 1/2 cup starter with 1/2 flour and warm water.
Now your starter should be stirred once a day and "fed" once a week
Now to feed it you will take out 1/2 a cup of starter and replace with 1/2 cup flour mixed with warm water


the hard part? waiting!

ok so your week has passed and NOW you get the good part!

sourdough honey whole wheat bread:
what do i need:

1 (1/4 oz) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
2/3 cup sourdough starter mix
1/2 cup honey
1 teaspoon salt
1 1/2 tablespoons vegetable shortening
4 cups whole wheat flour

what do i do:

Now turn the oven on to 400 degrees
Now dissolve yeast in warm water
Now mix together the yeast, sourdough starter, honey, salt and shortening togather
~ now as i see it you have 3 choices at this point~
1. put it all in your bread machine so you don't have to do any of the work! and just use the dough setting
2. dump it in your stand mixer and dump all 4 cups of flour in and then knead by hand for a few min to finish it off .
or 3 the one i do add 3 cups of flour, i find it easer to finish the dough off buy hand with the last cup of flour to get a good fill for when its done and not over do it , dump about 1/4 of your remaining flour on the counter and dump your still wet dough on it.coat your hands in flour and start the kneading. you will end up using most the cup , keep kneading until not sticky anymore and elastic.
either way you will end up done!
Now grab a bowl and poor some oil in it, you will want to be able to coat the whole ball of dough with it.
Now cover it up and let it rise!
Now its doubled its size.. 30-45 min
Now PUNCH IT!
Now shape it ( i used a normal loaf pan )
Now put in the pan and cover ( i spray top with butter cooking spray to keep from drying out )
Now about 30-45 more min to double and in the oven it goes 400 degrees for 35-40.

This is a wonderful loaf! I am not usually a fan of sourdough but this recipe just might make one one. enjoy!